摘要
介绍了辅酶Q10(CoQ10)脂质体的制备方法、改良技术和检测方法,以期为辅酶Q10功能食品的开发提供参考。
The preparation methods,inprovement techniques,and detection methods of coenzyme Q10(CoQ10)liposomes were introduced,in order to provide reference for the development of coenzyme Q10 functional foods.
作者
杨雅煊
华雨
陈思
张传翌
汤尚文
李欢欢
YANG Ya-xuan;HUA Yu;CHEN Si;ZHANG Chuan-yi;TANG Shang-wen;LI Huan-huan(School of Food Science and Chemical Engineering,Hubei University of Arts and Science,Xiangyang 441053,Hubei,China;Hubei Provincial Engineering and Technology Research Center for Food Ingredients,Xiangyang 441053,Hubei,China)
出处
《粮食与油脂》
北大核心
2025年第3期14-20,共7页
Cereals & Oils
关键词
辅酶Q10
脂质体
制备方法
检测技术
coenzyme Q10
liposome
preparation method
detection technology
